Vienna sausages on a bun. Heat Vienna Sausage in hot water. Cut rolls in half lengthwise and spread with mayonnaise. Cut pickles into slices and place on top of mayonnaise, overlapping slices.
Vienna sausages, sport peppers, more if needed, kosher dill pickle cut into spears, yellow prepared mustard, sweet pickle relish, with added green food coloring, hotdog buns, mayonnaise optional.
In this easy cooking video, I cook some Italian sausage links in a cast iron skillet, in my toaster oven.
These oven baked sausages turned out really good.
You can have Vienna sausages on a bun using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Vienna sausages on a bun
- You need 6 of Vienna sausages.
- You need 4 of sport peppers, more if needed.
- It's 1 of kosher dill pickle cut into spears.
- You need to taste of yellow prepared mustard.
- It's to taste of sweet pickle relish, with added green food coloring.
- It's 2 of hotdog buns.
- It's to taste of mayonnaise optional.
Like all sausages, Vienna sausages are made by grinding up meats and spicing them before stuffing the meat paste into a case. Sausages have been served on various breads and buns in Germany for a long time, and German immigrants brought the tradition with them to America. Beautiful free photos of for your desktop. Spice lovers will enjoy these hot Vienna sausages as snacks, appetizers or incorporated into their favorite recipes.
Vienna sausages on a bun instructions
- In a nonstick skillet fry the Vienna sausages till outside are a little browned, and crispy..
- Toast the buns.
- Add the Vienna sausages and condiments..
- Serve i hope you enjoy!.
Make any time Armour Star time! A hot dog is a sausage served in a sliced bun. It is very often garnished with mustard , ketchup , onions , mayonnaise , relish and/or sauerkraut. The word frankfurter comes from Frankfurt , Germany , where pork sausages served in a bun similar to hot dogs originated. Austrian-Hungarian immigrants Emil Reichel and Sam Ladany introduced their family frankfurter recipe at the legendary Columbian Exposition.
